Rich Falooda Recipe with Dairy Milk Almond Drizzle

Falooda is more than just a dessert, it’s an indulgent drink that’s more like a dessert, layered with sweet basil seeds, silky vermicelli, rose syrup, and scoops of ice cream. It’s a staple at Indian summer gatherings, known for its vibrant colors and creamy, chewy textures. While the traditional version is beloved, elevating it with nuts and chocolate transforms it into a showstopping treat. This rich falooda with almonds and Dairy Milk drizzle is one such twist, combining creamy decadence with crunchy richness for a memorable dessert experience. This version retains the classic falooda essence but layers it with chopped roasted almonds and the warm Dairy Milk drizzle, which melts into the cold layers, creating a luscious blend of temperatures, flavors, and textures. Perfect for guests, festive occasions, or self indulgent evenings, this falooda recipe is luxurious and surprisingly easy to make at home.

Ingredients:

• 2 tbsp sweet basil seeds (sabja)
• ½ cup falooda sev (vermicelli) -- use thin vermicelli or even rice noodles if unavailable
• 2 cups cold milk, full cream preferred
• 2 tbsp sugar (or to taste)
• 4 tbsp rose syrup
• 4 scoops vanilla or rose ice cream
• 2 tbsp chopped roasted almonds
• 1 bar (50 g) Dairy Milk chocolate
• 2 tbsp fresh cream or milk (for the drizzle)
• Optional garnishes: tutti frutti, cherries, or edible rose petals

Method:

1. Begin by soaking the basil seeds in water. Add the seeds to a small bowl with 1/2 cup of water and let them soak for about 10 minutes. They will swell up and form a gelatinous layer around each seed. Drain any excess water before using. These seeds not only provide a beautiful texture but also help cool the body, being an essential component in a summer dessert like falooda.
2. Boil the falooda sev or vermicelli according to the package instructions, usually for 5 minutes, until it’s soft but not mushy. Drain, rinse with cold water, and set aside. You can snip longer strands for easier layering. For extra flavor, you can soak the cooked vermicelli in a tablespoon of rose syrup or flavored milk for 10 minutes before assembling the dessert.
3. In a mixing bowl or jug, combine cold milk with sugar and stir until fully dissolved. Chill this mixture in the refrigerator until ready to use. If you like a thicker milk layer, blend it with a tablespoon of fresh cream for added body and richness. You can also add a splash of rose water or vanilla essence for an aromatic twist.
4. Now comes the unique element of this recipe, the Dairy Milk almond drizzle that makes this falooda so irresistible. You need:

• 1 bar of Dairy Milk chocolate, chopped
• 2 tablespoons fresh cream or full fat milk
• 2 tablespoons chopped roasted almonds
• In a heatproof bowl, combine the chopped Dairy Milk chocolate and cream. Microwave in short bursts of 20 seconds or use a double boiler on the stovetop. Stir until the chocolate is melted and glossy. Fold in the chopped almonds and set aside to cool slightly before layering. The drizzle should be slightly warm and pourable, not hot, to avoid melting the ice cream during assembly.

5. The joy of falooda lies in the layering. Use a tall glass for the most dramatic visual appeal. Here’s the recommended order for layering your falooda with almonds and Dairy Milk drizzle:

• Add 1 tablespoon of rose syrup to the bottom of each glass.
• Add 2 tablespoons of prepared falooda sev.
• Spoon in 1 tablespoon of the soaked basil seeds.
• Pour in about 1/2 cup of the chilled milk.
• Add a spoonful of the Dairy Milk almond drizzle, letting it slide down the inside of the glass.
• Place a generous scoop of vanilla or rose ice cream on top.
• If using a large glass, repeat the layers for added volume.
• Drizzle more of the Dairy Milk almond sauce over the ice cream.
• Sprinkle extra chopped almonds, tutti frutti, or rose petals for flair.

Tips:

• Use chilled items. Make sure all your components like the milk, sev, and sabja are cold before assembling to prevent the ice cream from melting too quickly.
• Don’t skip the chocolate drizzle. It might seem like an extra step, but the contrast between the creamy milk and warm, nutty chocolate takes the falooda to another level.
• Add layers of fruit jelly cubes, flavored custards, or crushed cookies if you’re feeling adventurous.
• Serve immediately. Falooda is best served right after assembling, while the layers are distinct and the textures vibrant.